Name: Raspberry-Rhubarb Upside-Down Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1/4 c. unsalted butter; unsalted butter; granulated sugar; 3/4 c. packed light brown sugar; 2 stalk rhubarb; 12 fresh raspberries; 1 c. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. nutmeg; c. 1.3 cup unsalted butter; 1/2 c. granulated sugar; 2 large eggs; 1/2 c. buttermilk; 1 tsp. vanilla extract

Step 1Place oven rack in lowest position and heat oven to 375 degrees F. Using softened butter, grease two 6-cup nonstick muffin pans or one 12-cup pan (smaller pans will be easier to flip over later). Dust each cup with granulated sugar; tap out excess sugar.

Step 2Topping: Melt butter in a small saucepan. Add brown sugar and cook, stirring, over medium heat until sugar dissolves and mixture looks creamy and smooth, 2 to 3 minutes. Remove from heat and spoon mixture into bottoms of prepared muffin cups, about 1 tablespoon per cup.

Step 3Trim the ends from rhubarb stalks, then cut them into 1/4-inch-thick slices. Arrange overlapping rhubarb slices on top of sugar mixture and place a fresh raspberry in the center of each cup. Set aside.

Step 4Cake batter: Whisk flour, baking powder, nutmeg, and baking soda in a small bowl. In the large bowl of a stand mixer (or using a hand mixer), beat butter and sugar until creamy. Beat in eggs until combined. With mixer on low, alternately beat in flour mixture and buttermilk mixture until batter is thick and smooth. Fill muffin cups. Tap pans on counter to settle batter.

Step 5Bake 16 to 18 minutes or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool in pans on a wire rack for 5 minutes. Invert a large plate or platter over the top of each muffin pan, and flip pan over to release cakes. Serve warm or at room temperature.

Raspberry-Rhubarb Upside-Down Cake

Ingredients

Topping

Cake Batter

Directions

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